Learning how to cook Gluten Free Sourdough bread

I was a little bit excited when my Gluten Intolerant friend Mel, asked if I wanted to join her in a Gluten Free Sourdough Cooking class.

I have had Coeliac disease for some 8 years and I have failed in my attempts in making good gluten free bread at home.

The process of actually buying gluten free bread is hard. First you have to find one that you actually enjoy. Then there is the cost to consider. Most loaves (which are much smaller than "normal" wheat bread) cost around $8 a pop. So it's a bit of a luxury to enjoy what other people are eating all the time.

The class was great. We learnt about Gluten Free Sourdough starters and different types of gluten free flours. But most importantly, we ate.

... and ate....

...and ate....

crumpets, waffles, hamburger buns, bread...

I had a stomach ache.

So much yummy gluten free bread stuff

I'm in Gluten Free Heaven with a big fat sore tummy

I have got to admit to feeling a little overwhelmed. There was a lot to take in. I had never really heard of "starters" (fermentation process required to make sourdough) before and I think I may have been a little bit out of my baking depth! Thank god we had notes to take home.

We got to make our own gluten free sourdough mixture. I decided to make the Rice Sorghum loaf. Here was my mixture. Yes a mixture. Like a cake batter. Not a dough to knead and knead. I'm a bit happy about that. I don't have time to wash my face let alone knead bread!

My batter is rockin

I took the mixture home. Popped it in a tin. Watched it rise a little and baked it in the oven. It's looked great, I was so surprised. Surely it could not be that easy?

My bread is looking fantasticles.

So it looked great, but I was sure it would be hollow in the middle and we'd end up putting it in the kids dress ups so they could use it as a hat.

But it wasn't hollow. It was great!

Our teacher Yoke, told us it had taken 900 tries to get the perfect Gluten Free Loaf. 900 times! Oh My! I knew it was hard. I was never able to manage it.

Came out pretty good. With a few holes for extra holiness (God was present)

Easy on the butter Taryn.... but wait. No sugar. Enjoy

I'm stoked. The bread freezes well and toasts really well from frozen. The recipes are all wholegrain and free from numbers, Xantham  gums, emulsifiers and yeast. There are no nasties. Wholesome, wholegrain bread that's good for me and better for my bank account.

YUM!

If you would like to know more about these classes (and you are in Perth) please visit http://www.wildsourdough.com.au/. She also has a range of books available.

This was not a sponsored post. I just wanted to show off my exceptional baking abilities.